Radicchio salad with caramelised carrots and onions

Ingredients:

• 5-7 small carrots, cut into quarters (lengthwise)
• 1/4 cup olive oil
• 1 tbsp thyme leaves
• 1 1/2 tsp salt
• 1/4 teaspoon chilli flakes
• 1 red onions, cut into 1cm wedges
• 1 garlic clove, finely grated
• 1 tbsp red wine vinegar
• 1 tbsp fresh orange juice
• 1 tbsp honey
• 1 small head of radicchio, leaves separated and cut into medium pieces
• 2 oranges, peeled, sliced into 1cm circles
• 1 cup parsley leaves

Method:

In a large pan over medium heat, cook carrots, 1 tbsp oil, 1/2 tbsp thyme, 1/2 tsp salt, 1/8 tsp chilli flakes, and 1/2 cup water. Stir occasionally, until water is evaporated. Cook for another 5 minutes, until carrots are lightly browned and tender. In another pan, heat 1 tbsp oil. Add onions, 1/2 tsp salt, and remaining thyme and chilli flakes. Cook until onions are lightly browned and tender. In a large bowl, whisk garlic, vinegar, orange juice, honey, and remaining oil and salt. Add carrot mixture, onion mixture, radicchio, orange slices, and parsley and toss to coat.